This spice is full of "meridional" savor (colorful, warm climates), with a delicate and smooth aroma. There are a number of ways to use saffron:

- - Use just 4 to 5 pistils per person.

- - Saffron can be steeped in a very small amount of hot water, cream, milk, stock or wine.

You can also crush the spice with your fingers. Saffron will release its aroma, color and flavor and blend well with many recipes.
When making jams and marmalades, use 15 pistils for a kilogram (just over 2 lbs) of fruit. The fruit and spice blend beautifully.

Saffron tea :
You can make a delicious saffron tea, which is known as a very good tonic, energy drink.  

To make this tea, place into a teapot :

• 1 level tablespoon of green tea
• 3 tablespoons of powdered sugar
• 8 pistils of finger-crushed saffron

Pour boiling water into the pot and allow to steep for 5 to 10 minutes.
Serve immediately.

Another Tea recipe using saffron and mint :

-      Warm the teapot with boiling water and then pour out water.
-       Add green tea in rolled leaves; pour in just a little boiling water to open up the tea leaves.
-       Add a bunch of fresh mint leaves and 12 pieces of sugar.
-       Add 8 pistils of saffron.
-       Fill pot with boiling water and allow to steep for 5 to 10 minutes. Serve immediately.

Very Simple Marinade Recipe For meat, chicken or fish kabobs :

o       zest of 1 lemon, finely chopped
o       1 poivron coupé en morceaux
o       a pinch of pepper
o       1 green pepper, chopped
o       1 finely chopped onion.
o       a pinch of coriander

Allow meat to marinate in this mixture for one hour, less for fish (about 15 minutes). Grill marinated kabobs on barbecue.

Apple or apricot pies, just as you remove them from the oven, stewed fruit or compotes, fresh strawberries, melon, vanilla ice cream, crepes, yogurt, crème brulée and the well-loved "saffron kir" which is made by adding at least 2 teaspoons of saffron syrup to a glass of white wine or champagne

Saffron should not be used in abundance; it should harmoniously enhance and add a bit of sunshine to your dishes and beverages. Saffron is intended to add aroma, flavor and color primarily to rice, poultry, fish and desserts.

Examples : 0.1 gr, or 45 stigmas are sufficient for a paella serving 10 people.

For a 600 gr Risotto:

Use 10 pistils of saffron, having previously allowed it to steep in a small bowl in a little bit of very hot water.

Pour on top of rice with the pistils; the liquid will be soaked up by the rice.

For 1 kg (2 lbs) of Mussels :

Add 8 pistils of saffron previously soaked in room-temperature sour cream. Add to shelled mussels.

In Home-Made Mayonnaise :

Add 4 pistils of saffron and use to accompany fish, chicken or cold meats. Delicious.

For an 8-Egg Omelet :

Add 8 pistils of saffron before cooking.

For Baking Cakes :

For 250 gr of flour, add 14 pistils of saffron. Bear in mind that saffron is known for a number of exceptional qualities :

Legend tells us that Alexander the Great demanded that his personal cook add saffron to all his dishes.